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Simmer pearled barley for 20 to 25 minutes, until tender and chewy, and hulled barley for 40 minutes or longer. Drain any excess moisture, in the case of hulled barley, then let the grain rest for 10 minutes to absorb the remaining surface moisture and become slightly firmer.
1 Over high heat, bring the soaked barley and water, uncovered, to a boil. 2  Cover, and reduce the heat to low. 3  Allow the grain to simmer for 45 minutes*. 4  Do not add salt until AFTER it is cooked, since it can block absorption of water.5  Once cooked, it will always retain some chewiness.f you start out with 2 cups of unsoaked barley, and then soak it, you would add 6 cups of water when cooking. 1  Over high heat, bring the soaked barley and water, uncovered, to a boil. 2  Cover, and reduce the heat to low. 3  Allow the grain to simmer for 45 minutes*. 4  Once cooked, it will always retain some chewiness.